- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Gumbo calculator....Is there one?
Posted on 12/12/12 at 9:32 am
Posted on 12/12/12 at 9:32 am
My husband is cooking a gumbo for 50 on Sunday. Just wondering if there was a calculator similar to the jambalaya calculator.
6
Posted on 12/12/12 at 9:47 am to ProudLSUMom
just cook the same amount as normal and provide much smaller bowls for the guests
Posted on 12/12/12 at 10:13 am to ProudLSUMom
I am assuming this is a chicken or duck based gumbo. How big of a stock pot do you have for this gumbo? If you don't have a single one to fit the crowd you may have to do it with several to make a sufficient quantity to serve the masses. Another question that crossed my mind is simple. Do you have crawfish boiling pot? A large batch of roux in a 5qt cast iron dutch oven would suffice, then transferring it to the big pot to combine with the trinity. Make and refrigerate/freeze the stock before hand, and just defrost it earlier in the day of the party.
Posted on 12/12/12 at 10:15 am to ProudLSUMom
1 gallon = 16 cups = 128 ounces
figure 1 cup = 8 ounces per serving if big eaters (not figuring the rice)
50/16 = 3 gallons of gumbo
Go from there. I'd make 4 gallons for 50 people and cook 20-25 dry cups of rice.
Good luck migth be able to half the rice. I like lots of rice with mine, but that is a lot of rice.
figure 1 cup = 8 ounces per serving if big eaters (not figuring the rice)
50/16 = 3 gallons of gumbo
Go from there. I'd make 4 gallons for 50 people and cook 20-25 dry cups of rice.
Good luck migth be able to half the rice. I like lots of rice with mine, but that is a lot of rice.
This post was edited on 12/12/12 at 10:21 am
Posted on 12/12/12 at 10:32 am to ProudLSUMom
We have a large cast iron jambalaya pot. I'm not sure how many gallons it is.
Thanks for all of the help!
We don't have to cook the rice just the gumbo.
Thanks for all of the help!
We don't have to cook the rice just the gumbo.
Posted on 12/12/12 at 11:02 am to ProudLSUMom
How much does your husband recipe usually serve?
Are these folks going to have other food or just gumbo and will they have the option for seconds? How many men?
Are these folks going to have other food or just gumbo and will they have the option for seconds? How many men?
Posted on 12/12/12 at 11:09 am to Gris Gris
You didn't ask if his gumbo was good enough that they would actually ask for seconds.
I've had some no-want-seconds before.
I've had some no-want-seconds before.
Posted on 12/12/12 at 11:10 am to MeridianDog
quote:
You didn't ask if his gumbo was good enough that they would actually ask for seconds.
quote:
I've had some no-want-seconds before.
So have I, but there are a lot of people out there with no taste who will eat anything.
Posted on 12/12/12 at 11:55 am to ProudLSUMom
I've cooked gumbo for 50 at my house. The day before I cook batch No. 1 using a large cast iron dutch oven. I then refrigerate it overnight in large tupperware containers.
On the morning of the day I cook batch No. 2 using the same big iron pot.
I steam rice as needed. Moving batch No. 1 from the cooker to a serving bowl and then starting batch No. 2.
About half the guests had seconds. The amount was perfect. Just a little bit leftover. However, I always served appetizers before hand and French Bread during the dinner. Someone also brought along deserts.
Not sure how much a dutch oven = in terms of gallons. I'm guessing about 2.
On the morning of the day I cook batch No. 2 using the same big iron pot.
I steam rice as needed. Moving batch No. 1 from the cooker to a serving bowl and then starting batch No. 2.
About half the guests had seconds. The amount was perfect. Just a little bit leftover. However, I always served appetizers before hand and French Bread during the dinner. Someone also brought along deserts.
Not sure how much a dutch oven = in terms of gallons. I'm guessing about 2.
Posted on 12/12/12 at 12:10 pm to Gris Gris
quote:
How much does your husband recipe usually serve?
Are these folks going to have other food or just gumbo and will they have the option for seconds? How many men?
I'm not sure how much his recipe feeds, probably about 20.
The gumbo is for a 70th birthday party my coworker is giving for her mother. I don't have a clue how many men will be there. It will be from 2-5 and there will be a limited amount of other food.
Posted on 12/12/12 at 12:18 pm to ProudLSUMom
Is Gumbo going to be the only dish served?
For Christmas Night my Uncle makes 2 Gumbos.... 1 seafood 1 chix sausage, he uses a 20 quart pot for both and we have a good bit left over. We have about 45 people eating off of that and its the only thing he serves.
If you have a Turkey Fryer Pot I would use that and it will be enough esp if they have other food.
For Christmas Night my Uncle makes 2 Gumbos.... 1 seafood 1 chix sausage, he uses a 20 quart pot for both and we have a good bit left over. We have about 45 people eating off of that and its the only thing he serves.
If you have a Turkey Fryer Pot I would use that and it will be enough esp if they have other food.
This post was edited on 12/12/12 at 12:23 pm
Posted on 12/12/12 at 1:42 pm to ProudLSUMom
quote:
I'm not sure how much his recipe feeds, probably about 20.
The gumbo is for a 70th birthday party my coworker is giving for her mother. I don't have a clue how many men will be there. It will be from 2-5 and there will be a limited amount of other food.
If it's not during meal time, you could probably get away with just doubling his recipe. Not everyone is going to be eating a regular serving and some may not eat at all. However, if you want to be really safe, he could just triple his. I make a lot at once, using 20 quart pots. Gumbo doubles, triples etc... very well. I don't make separate rouxs unless the roux is too big for my large cast iron pot. Otherwise, I just loosely increase the roux, the stock etc... Not an exact science as far as exact measurements.
The good news is that if there are leftovers, they can be frozen.
Honestly, I really think doubling his would be plenty. I tend to overmake, though. I have a fear of running out of food for guests. I need treatment. I would triple his and go with it. You can keep some for yourself.
Posted on 12/12/12 at 1:46 pm to ProudLSUMom
4 gallons of water
1 gallons stock
6 pounds chicken breast
6 pounds chicken thighs
5 pounds andouille
3 jars roux
that should get you started
1 gallons stock
6 pounds chicken breast
6 pounds chicken thighs
5 pounds andouille
3 jars roux
that should get you started
Posted on 12/12/12 at 2:36 pm to ProudLSUMom
quote:
probably about 20.
Then doulble his recipe then add a half
Posted on 12/12/12 at 2:37 pm to yellowfin
quote:
4 gallons of water
1 gallons stock
Why wouldn't you just use all stock?
Posted on 12/12/12 at 2:47 pm to Powerman
quote:
Why wouldn't you just use all stock?
stock is expensive when you are buying it
Posted on 12/12/12 at 2:49 pm to yellowfin
You can make it pretty inexpensively with a bunch of wings and necks.
Posted on 12/12/12 at 3:25 pm to Gris Gris
That's gonna cut into my profit
Posted on 12/12/12 at 4:13 pm to yellowfin
Yeahm but the product will be better and you'll sell more of it. Up the price.
Posted on 12/12/12 at 6:18 pm to Gris Gris
95% of people can't tell the difference, plus gumbo is cheap as hell so there isn't much profit to work with anyway
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News